Tomato risotto

Tomato risotto made of arborio rice is so delicious, that it’s quite hard to find any better. Good side dish for meat of poultry.

PORTION: 2 servings
TIME TO MAKE: 40 minutes


  • about 3 dl vegetable stock
  • 2 dl arborio rice
  • 1 tin (2 dl) strained tomatoes
  • 1 small yellow onion
  • 1 dl good red wine
  • ½ dl chopped fresh basil
  • 2 tl chopped fresh thyme
  • ½ dl grated parmesan
  • some black pepper
  • salt to your taste

Mix the vegetable stock, strained tomatoes and wine in a kettle, heat up and let simmer slowly on medium heat.

Peel and chop the onion.

In another kettle, heat up some oil and add chopped onion. Let simmer for some time and then add rice and let it also simmer for about 1-2 minutes.

Add some stock mixture, enough to cover the rice. Stir until the liquid is almost absorbed. When the rice appears almost dry, add some more stock in small amounts (f.ex. half decilitre at a time). After 25-30 minutes the grains are tender.

Stir in a handful of finely chopped basil, thyme and parmesan. Season for taste with salt and black pepper (if needed) and keep the risotto warm under a lid 5-10 minutes before serving.

Tags: arborio rice risotto tomato risotto vegetarian vegan

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